Marie Claire Australia - 08.2019

milk powder and chocolate. Stir until

crumbs and clusters are coated.

Spread out on a tray and set aside

to allow the chocolate to harden and

so the crumbs are no longer sticky.

Combine with the toasted macadamia

and set aside. 4 For the Anzac biscuit

base, place the flour, oats, sugar and

coconut in a large bowl and stir to

combine. Place the golden syrup and

butter in a small saucepan over low

heat and stir until the butter has

melted. Remove from the heat. 5 Mix

the bicarbonate of soda with 1½

teaspoons of water and add to the

golden syrup mixture. Pour into

the dry ingredients, add egg yolk

and mix together until fully combined.

6 Grease and line a high-sided (15cm)

baking tray (20cm x 30cm). Press the

mixture into the base, pressing down

to flatten slightly, then place in the

oven for 10–12 minutes or until just

golden brown. 7 Add the softened

ice-cream and malt syrup to a bowl

and stir to combine. You only want to

just mix the malt syrup through so it

creates strands of caramel through the

ice-cream. Pour the ice-cream onto

the biscuit base then tightly cover the

tray with plastic wrap and freeze

overnight or until ice-cream is firm.

8 To serve, gently remove from the

baking tray, scatter the macadamia

cookie crumb and drizzle with dulce de

leche (if using). Slice into rectangles with

a hot, wet knife and serve immediately.

1 litre good-quality vanilla ice-cream
3 – 4 tbsps malt syrup
dulce de leche caramel, for drizzling
(optional)

ANZAC BASE
1¼ cups plain flour, sifted
1 cup rolled oats
½ cup caster sugar
¾ cup desiccated coconut
2 tbsps golden syrup
150g unsalted butter, chopped
½ tsp bicarbonate of soda
1 egg yolk

MACADAMIA COOKIE
CRUMB CRUNCH
¾ cup macadamias, roasted, chopped
½ cup milk powder
¼ cup plain flour
2 tbsps cornflour
2 tbsps caster sugar
4 tbsps butter, melted
¼ cup milk powder, extra
90g white chocolate, melted

1 Preheat oven to 170°C. 2 For the
cookie crumb crunch, combine
the milk powder, flour, cornflour,
sugar and a pinch of salt in a bowl.
Add the melted butter and toss to
combine until small clusters form.
Spread the clusters on a baking tray
lined with baking paper and bake for
15 minutes or until just golden.
Remove and allow to cool. 3 Once
cooled, add to a bowl with the extra

ANZAC BISCUIT

ICE-CREAM

CAKE WITH

CAR AMEL &

MACADAMIA

COOKIE

CRUMB

CRUNCH

SERVES 8–12

B

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K

A

TR

IN

A^ M

EYNIN

K

NOTE

Serve this classic Italian

veal base with crusty

bread or potato puree for

a hearty, warming meal.